Almond Pecan Truffle Balls & Brazil Nut Truffle Balls

Truffle Balls

 

 

 

 

 

 

 

 

Almond Pecan Truffle Balls

1 cup almonds soaked for 4-5 hours, and drained

½ cup pecans soaked for 2 hours, and drained

6 Medjool dates

1/3 cup shredded dried coconut plus

1/3 cup extra for rolling

2 Tablespoons cacao powder

½ teaspoon of vanilla extract or beans scrapped from 1 vanilla bean

Dash of agave

Pinch of salt

Pulse nuts and dates in food processor until desired texture almost fine with a tad chunk.

Pinch mixture between fingers to see if it sticks together. If not, add more dates one at a time until mixture can be rolled and stick together. Remove mixture to a bowl and add shredded coconut, cacao powder, vanilla, agave and salt. Mix until well blended.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

Place in a container and cover.  Store in refrigerator.

Brazil Nut Truffle Balls

½ cup Brazil nuts, soaked for 4 hours

5 Medjool  dates,

Dash of  vanilla

1 tablespoon Lacuma

1 tablespoon Maca

Pinch of Himalayan sea salt

Place all ingredients in a food processor and pulse chop until broken down into small pieces. Pinch between fingers to see if mixture holds together, if necessary add more dates to help the mixture hold together.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

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